I agree with your above statement.I too,made a few KAAP pies and I really do not like them as much as I do the KABF.The AP is a great flour though,worth for folks to experiment and compare to each other.

That said, I can taste a difference between the two flours types,and I'm going to stick with the BF for now,while trying other kinds down the road as well.The BF brings a taste and aroma that reminds me of childhood pizza shops in NY where I grew up.

@Jet_deckNo crumb shots this time, these were taken on my phone and I always seem to take photos as an afterthought. I will say when you cut these you could hear that 'cruuunch' sound give way to a nice soft and chewy interior of the cornicione, great hole structure.. I'll post crumb shots next time!

Wow I use the same flour but really different results, could you tell us something about mixing metod? all flour togheter or slowly? temperature of water? CY wich type of yeast is? How long fermentation was? room temperature? Is it cooked in a brick oven or electric?

Sorry for lots of questions but here in Italy (in the various forum regarding pizzas) I've never saw any similar results!

Wow I use the same flour but really different results, could you tell us something about mixing metod? all flour togheter or slowly? temperature of water? CY wich type of yeast is? How long fermentation was? room temperature? Is it cooked in a brick oven or electric?

Mixing Method: There is a lot of discussion on this forum regarding mixing, I have experimented with autolyse (adding some flour and mixing, followed by a rest time, then adding the rest of the flour and completely mixing) but I now prefer just to add all of my ingredients and mix. I start by measuring warm water into a mixing bowl (I've used distilled water, but where I live in Oregon, USA, the regular tap water seems fine, I would guess around 90ºF), followed by adding my activated starter to the water and thoroughly mixing. I then measure the flour and blend the salt into the flour. The flour mixture is then added to the water and mixed using the dough hook on a KitchenAid mixer until the dough mass pulls away from the sides.

The dough fermentation begins with a bulk fermentation of 20 hours at room temperature (about 65ºF), followed by balling into portions of 280 grams each, and proofing for an additional 4 hours, again at 65ºF.